I buy mine piece by piece. It's probably not the most inexpensive way to do it, but I get exactly what I want without buying a bunch of stuff I don't want.
I am growing partial to the enamel lined pans I picked up a while ago. I also like vintage Corelle, (the old square and oval ones) I like them because they can go from over, to fridge, to stove. I can usually find them at the Goodwill Store when I get the time to stop out there.
I would not consider a kitchen properly equipped without the following:
A wok A medium dutch oven A large dutch oven A chicken fryer (has handles on both sides, for those that don't know) An egg skillet A medium skillet A large skillet A small saucepan A medium saucepan
Plus a selection of bakeware.
I have a couple of each. I have way too many pots and pans ..... but I love to cook.
I don't know if you were looking for a particular brand. I can't help you with that.
Oh, I forgot about stock pots. They are really inexpensive, but so nice for making soup and such.
Last edited by YTownBrownsFan; 12/06/1111:52 PM.
Micah 6:8; He has shown you, O mortal, what is good. And what does the Lord require of you? To act justly and to love mercy, and to walk humbly with your God.
John 14:19 Jesus said: Because I live, you also will live.
How do you like copper? I have read that there are a lot of pluses and minuses ..... the least of the minuses being that the copper can react with just about anything .... and can even be toxic.
I forgot about cast iron. Nothing better for nice, even heat. They take a while to heat up, but they are incredibly consistent once heated.
Micah 6:8; He has shown you, O mortal, what is good. And what does the Lord require of you? To act justly and to love mercy, and to walk humbly with your God.
John 14:19 Jesus said: Because I live, you also will live.
Thanks, YTown. I want a cast iron dutch oven to use over coals!
Hel, I want to avoid All Clad type pricing at this point (until I learn what I really like). I've been reading reviews for Tramontina...know anything about it?
Personally, I'd skip Le Creuset and go with World Market for dutch ovens. You'll never know the difference. I bought one from there and the porcelain finish is easily as good and the iron is thick (if not slightly heavier) with a well designed lid.... and it was only $60 for a 6 1/2 qt oval. For $10 extra, do like I did and jump on Amazon and buy a Le Creuset replacement knob for the lid and call it a day
All-Clad is King for Stainless pans - hands down, but Calphalon's Tri-Ply is a darn good runner-up for about 1/3rd the cost. I've been eyeballing the 13 piece set at Bed, Bath & Beyond for a while now ($399 before using a 20% off coupon). The handles on the skillets & saucepans are much more ergonomic/comfortable than an All-Clad, and the handles on the lids are arched high enough that you can slide the handle of the lid over the handle of the pan for simple storage when hanging from a potrack.
You definitely need a roaster, too.... again, I go Calphalon here. The price is good, the pan is very solid with thick metal that won't warp or create hot spots if you use it on the stove to reduce your drippings for gravy and it comes with a nice non-stick poultry rack.
Browns is the Browns
... there goes Joe Thomas, the best there ever was in this game.
My secret/advice...I buy almost all my stainless cookware off eBay. Buy 1 piece...like a 10 inch fry pan or a 4 quart saute pan to see if you think it's worth it.
if you're going to put something in coals, you may just want to stick with the non-porcelain coated cast iron stuff from Lodge.... though, I guess the porcelain coating should hold up just fine. The Lodge stuff is great though, and relatively inexpensive and can be found most anywhere.
I have several uncoated cast iron skillets just for doing fried chicken.
Browns is the Browns
... there goes Joe Thomas, the best there ever was in this game.
If you're going to do any indoor braising (mmm... braised lamb shanks!!), a porcelain coated one is great..... it's the original non-stick. Nothing cleans up quite as good, and they look cool, too
I'd do it in addition to, not instead of.
Browns is the Browns
... there goes Joe Thomas, the best there ever was in this game.
I've always wanted to try copper from Mauviel... but it's hard to talk myself into pulling the trigger on a pricey item that I might not like. I suppose it wouldn't hurt to get a small saucepan to try it out. I'm thinking cream sauces would really benefit.
Browns is the Browns
... there goes Joe Thomas, the best there ever was in this game.
Even though I am a dedicated and loyal KitchenAid person (and have KA cookware), I love Calphalon products. A great mid-range price point and Purp's tip of Bed Bath and Beyond is a good one. Those 20% off coupons come in real handy.
Thanks for all the thoughts here. I'm now reading forums comparing Calphalon and Tramontina. Seems like people like both. I guess I will just have to compare prices.
The sets are tricky....good deal, but you may or may not utilize all the stuff. If I had to do it all over again, I would buy piece to piece. For example, I have two Calphalon pans that I don't use that often (8" & 10" sautee). Great pans, but I use my 9" omlette (non-Calphalon) and 11" vertical-sided pan all the time (all bought separately).
And the pots, I got a mini and medium in the set.....but you can't cook pasta in either. IMO, you need to use about a gallon for most pasta cooking and use a big pot (no boilovers, room for the pasta to move and faster cooking times). Anyway, I got a mini-to-medium pot to match....but I should have got that one and a true medium. The mini isn't used as much because it's so tiny.
I also bought a Calphalon wok.....pfft, used it a dozen times in 8 years.
I bought a square Calphalon pancake pan.....use it often, but not often enough to justify the money.
Maybe it's different for you, depends on what you cook and how, so it's hard to know which pieces you will or won't use.
As for the Lodge, I have a mini cast iron for Queso Fundido, a 12" cast iron for burgers (which I don't use that much) and a 6-qt enameled dutch oven ( $49 on Amazon - free shipping no tax! ). I tell you, I've used the dutch oven a ton! Chili, gravy (spaghetti sauce) and anything that gets slow roasted. I still can't get enough of tossing 10-15 chicken thighs, a ton of thyme, lots of fresh black pepper, 50 cloves of garlic (yes, 50) and EVOO for 90 minutes at 300 degrees. All the meat falls off the bone and the sauce left in the pot is AMAZING over rice/noodles.
Amazon is your friend for buying stuff like this. Free shipping and no tax is great. If you need to see and hold the product you're buying as well as support a local place, there's a place off the Angola exit on the 80/90 turnpike in Indiana (halfway between Chicago and Cleveland). It has everything listed here and it's all on sale. I think it's a mostly a 2nd's store, selling factory rejects...but 99% perfect. I could have run a train on that store if I didn't already have everything I needed. Locally owned too.
Hope anything I've said helps.
“...Iguodala to Curry, back to Iguodala, up for the layup! Oh! Blocked by James! LeBron James with the rejection!”
I wasn't sure ... but I just looked and I have 2 pieces of Tramontina that I bought at Marc's for something like $7.99 each. I've had them for quite a while, and I'm not sure if they still have any .... but I got 2 nice Tramontina skillets and my smaller dutch over there.
My larger dutch oven is an M&K, which I have read is a solid brand ..... also bought at Marc's.
I have no clue who my wok is from ..... but it is nice and heavy, and has held up beautifully for the past 4 years or so.
My little egg skillet is a Farberware, not a fancy brand, but it does a nice job on eggs.
Micah 6:8; He has shown you, O mortal, what is good. And what does the Lord require of you? To act justly and to love mercy, and to walk humbly with your God.
John 14:19 Jesus said: Because I live, you also will live.
I think you've mistaken this for the recipe thread.
This is an interesting thread, I love to cook, but my cookware has always been crap. I'm finding out my cooking life would be much easier and far more successful with some better tools.
Keep it coming guys, I'm impressed with all of your knowledge on this!
We like our Bialetti nonstick stuff. Besides the stovetop, you can use it in the oven up to 425 deg and not worry about harming the nonstick coating or the handles. Plus they have these strainer lids on some of the pots that are great for pasta, rice, or vegetables.
One nice thing I notice about that Tramontina set that I wish the Calphalon Tri-Ply had is the solid metal lids. See-through glass lids are nice and pretty for watching your food, but it really sucks to high heaven when you drop one on your tile floor and you end up with safety glass all over the place.
Side note for anyone getting stainless pans: Barkeeper's Friend is your Best Friend when it comes to cleaning them and restoring the shine
Secondary notes, and VERY important ones for when buying really good pans:
1. Lower the flame! Good pans don't require as big of a flame under them to get hot. The heat transfer properties of these pans are superb. A medium-low flame with one of these is a high flame for another pan.
2. Do NOT get the pans too hot!!!! If you leave your uber-nice skillet on a blazing flame and scorch the hell out of it, you just might have ruined it by changing the tempering of the metal.
3. Ditto with cooling it too quickly. Let your pans cool naturally before putting them under water. You may not warp them, but you'll almost certainly ruin their ability to evenly heat.
Browns is the Browns
... there goes Joe Thomas, the best there ever was in this game.
Your mention of the outlet place reminded me that All-Clad annually holds a factory seconds sale.
They don't announce it, so you have to just kinda keep checking with them I think... but you can get real, true All Clad *really* cheap. You have to drive to Pennsylvania, though. I *think* the sale's usually happen between like April and June.
Browns is the Browns
... there goes Joe Thomas, the best there ever was in this game.
My theory is keep it at a minimum, getting things that can multi-task.
I would say 3 pieces of cast iron is necessary....a large skillet with lid, a small skillet and a dutch oven. With those 3 pieces you can sear, saute, deep fry, bake, boil.
After that, you can knock yourself out with any type pan or pot you want.
Oh, I forgot....glass is a underrated cookware. Easy to clean and not expensive.
But if you have never cooked with cast iron, give it a try.
Once you season it properly, it is non stick and provides the most even heating of anything, and it gets better with age. A bit of every meal you cook stays in the pan. Things always taste better in cast iron. They also save energy. You can cut the heat before you are done cooking because that pan is going to stay hot as you finish cooking and it will act as a warmer for a good long while.
The draw back is it is heavy and you need to remember to use a towel or mitt once it heats up....after a time or two, it won't be a problem remembering.
If everybody had like minds, we would never learn.
Still haven't found any skillet that is better than the old fashion Cast Iron Skillet.. I have several in different sizes..
But man, they are a bother..
I have a complete set of Calaphon cookware.. Mine has the non-stick surface. Even heat distribution so things get cooked right no matter where they sit in the pan.
I did have on issue with them, the nonstick coating started to chip off the 12 and 10 inch skillets.. So I called Calaphon (they are in Toledo Ohio) and was told to ship them back. I did and a week later, I got brand new ones.. Keep in mind, I just did this in July and the set is now 4 or 5 years old.. They mean it when they say that it's a lifetime guarantee.. Pretty expensive.. I think it was about $550 for a 10 piece set.
I have some Faberware also..I can recommend them. A lot less expensive them Calaphon.. Probably better bang for your buck, but I'll stick with the Calaphon.
Okay, let's talk non-stick v stainless. It seems most people suggest stainless and I am inclined to go that way as well. If you cook properly, isn't any pan non-stick?
I believe so, yes... although there are some things that just always seems to stick, but that's nothing a little oil can't cure.
I'm mostly just not a fan of non-stick because the coating always invariably scratches anyway, and I don't want that in my food. Also, if you get them too hot they release noxious fumes.
I've seen a number of chefs that are die-hard stainless types recommend that everyone keep at least one non-stick skillet for frying eggs and such, but I don't really subscribe to that. I think with heat control and a little oil you're fine without it.
Browns is the Browns
... there goes Joe Thomas, the best there ever was in this game.
Quote: Okay, let's talk non-stick v stainless. It seems most people suggest stainless and I am inclined to go that way as well. If you cook properly, isn't any pan non-stick?
I have both stainless and non stick cookware as well as cast iron.
To be honest, I like my nonstick stuff.. Clean up is easy and as long as you use non metal utensils you won't scratch the surface. If you buy a good set like the calaphlon, they will replace it if damaged.., no matter the reason.
From a taste standpoint, Cast Iron is and probably always will be the best. stainless is good but again, I can't tell the difference between cooking with Stainless vs non stick. Not taste wise and they are just easy to clean up.
#GMSTRONG
“Everyone is entitled to his own opinion, but not to his own facts.” Daniel Patrick Moynahan
"Alternative facts hurt us all. Think before you blindly believe." Damanshot
I have both stainless and non-stick. I use each of them for different things. Mostly because, not matter how much butter/oil I use, my eggs still stick on stainless. So, non-stick works best, for me. I also like non-sticks for my marinara.
Another good "budget-friendly" brand is Circulon. I have a couple pieces of Circulon from a couple events (product trade with their rep for some KitchenAid prods). Less expensive than Calphalon, but still very good quality. The pieces I have are non-stick, but are safe to use with metal utensils.
I don't have experience with Tramontina, so I can't speak about them. But, I will add my endorsement to Lodge Cast Iron. Good stuff! I also bought the Grill Press so I can make paninis - and don't need to buy a panini press.
Yep. Eggs are definitely a non stick pan food .... especially if you never use a utensil to cook your over easy eggs. I use the one handed flip learned a long, long time ago, while still in High School, as a short order cook. Definitely have to have a good non-stick pan for that. Keeping the temp down, and using either plastic utensils or none at all, will definitely extend the life of non stick cookware tremendously.
Micah 6:8; He has shown you, O mortal, what is good. And what does the Lord require of you? To act justly and to love mercy, and to walk humbly with your God.
John 14:19 Jesus said: Because I live, you also will live.
Quote: Okay, let's talk non-stick v stainless. It seems most people suggest stainless and I am inclined to go that way as well. If you cook properly, isn't any pan non-stick?
You are right. A teflon coat isn't necessary though I do find a coated omlette pan is a big help if you are trying to cut added fats like butter or oil.
As for pots, nothing to really talk about there. A couple small ones, a couple medium sized, a large for boiling off pasta, and a stock pot for boiling chickens and making large quantities of soup, gumbo, chili, etc.
I don't worry about what they look like or what they are made of. As long as they hold water, they are good to go.
Let's go back to cast iron....you seem hesitant.
Start off with a small skillet...say a 12 inch...enough for a couple of chops...I think you'll really like it. They are just so versatile. You can cook filet to frying funnel cakes in cast iron.
Unlike what some have said, they are easy to care for. My Mama never soaped her cooking skillets. I have to say I do once in a while, but basically you rinse, wipe clean, dab a bit of oil to coat and you are done.
With cast you do preheat the skillet to get it hot. If you are worried about germs, the heat kills those.
The cook over the chuckwagon didn't have soap to wash his stuff. He rinsed it and wiped it. Somehow the cowboys managed to survive any food poisoning. Heat is what did that.
If you need any tips on how to season a cast iron, PM me. I am a cast iron cook. That's southern cooking....heck, Lodge makes their stuff 30 miles from here, this is the cast iron capitol.
If everybody had like minds, we would never learn.
It's in a container that looks kinda like cleanser. (smaller)
Micah 6:8; He has shown you, O mortal, what is good. And what does the Lord require of you? To act justly and to love mercy, and to walk humbly with your God.
John 14:19 Jesus said: Because I live, you also will live.
My wife said to look at the English (chef) Green Pans. Got her a set or maybe it was two to upgrade her older pans. She is in love with them! Got them on sale on TV to start. Also available online. The pans and skillets are exceptional/
"Every responsibility implies opportunity, and every opportunity implies responsibility." Otis Allen Glazebrook, 1880
Micah 6:8; He has shown you, O mortal, what is good. And what does the Lord require of you? To act justly and to love mercy, and to walk humbly with your God.
John 14:19 Jesus said: Because I live, you also will live.
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